The role of maltose in the production of pastries:
It can improve the internal organization of the pastries, make the pastries more soft, puffy and delicious. The production of sakima, nougat and other boiling syrup, adding maltose can improve the quality of the syrup, to prevent the syrup back sand, so that the finished product is clearer, better texture. It increases the flavor of the pastry, reduces the sweetness of the sugar and makes the taste softer. Pastries using maltose are easier to bake with a beautiful color.